Cherry Meringue Nests Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Egg whites6 (Meringue:)
 Granulated Sugar1 Cup (16 tbs) (Meringue:)
 Scant 3/4 cup (75 g) powdered sugar
 Cornstarch1/4 Cup (16 tbs) (Meringue:)
 1 tablespoon instant coffee powder
 Boiling water1 Tablespoon (Topping;)
 Whipping cream1 Cup (16 tbs) (Topping;)
 Sugar3 Tablespoon (Topping;)
 Cherries1 Can (10oz), pitted (Topping;)
 Vanilla Ice Cream1 Pint (Topping;)

Directions

Line baking sheets with baking parchment or waxed paper.
Grease waxed paper.
Preheat oven to 225°F (105°C).
To make meringue, beat egg whites in a large bowl until stiff.
Slowly beat in granulated sugar until mixture is stiff and glossy.
Sift powdered sugar with cornstarch; fold into egg white mixture.
Fill a pastry bag fitted with a fluted nozzle with meringue mixture; pipe rosettes onto baking sheets.
Bake with oven door slightly open 3 to 4 hours or overnight.
Cool on a rack.
To make topping, dissolve coffee powder in boiling water; cool.
Whip cream with sugar until stiff; stir in cooled coffee mixture.
Using a pastry bag fitted with a fluted nozzle, pipe rings of coffee cream onto cooled meringue nests.
Drain cherries; pat dry with paper towels.
Place a few cherries in coffee cream; top with a scoop of ice cream.
Decorate with remaining cherries.
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